The studies that boast of chocolate’s amazing health benefits are not referring to the average store-bought chocolate bar (damn misleading researchers). The chocolate that they’re referring to is raw cacao. Dark Chocolate seem like the closest because they contain more cacao / cocoa powder and less sugar, hence the reason for its bitter Taste
Raw cacao is made by cold-pressing un-roasted cacao beans. The process keeps the living enzymes in the cacao and removes the fat (cacao butter).
Cocoa powder is raw cacao that’s been roasted at high temperatures. Sadly, roasting changes the molecular structure of the cacao bean, reducing the enzyme content and lowering the overall nutritional value.
Cocoa looks the same but it’s not.
DUTCHED COCOA POWDER
“dutched” cocoa powder has gone through an alkalization process. Alkalized cocoa powder is processed with a potassium carbonate solution to neutralize the cocoa’s acidity and to create a cocoa powder darker in color with a higher, more alkaline pH level. Dutched cocoa powder is more soluble and less bitter than natural cocoa powder Hence the reason its best used fr hot chocolate recipe or used in place of regular cocoa processed beverages
Natural cocoa powder has an acidic pH level, Hence the reason some people prefer dutched cocoa powder